If you have been searching for a dish that combines comfort, elegance, and a burst of earthy flavors, this Creamy Mushroom and Potato Soup Recipe is everything you’ve dreamed of and more. It’s a velvety blend of tender potatoes and rich, savory mushrooms all nestled inside a luscious garlic-infused broth. The cream adds that perfect touch of indulgence, making each spoonful feel like a warm hug on a chilly day. Whether you’re cooking for a cozy night in or aiming to impress friends with a simple yet sophisticated soup, this recipe will quickly become your new favorite.

Ingredients You’ll Need

The image shows a wooden cutting board on a white marbled surface, filled with ingredients. There are five whole yellow potatoes near the top of the board. Below them is a large pile of sliced white and light brown mushrooms. To the left, there is a whole brown onion and four garlic cloves next to a small beige bowl filled with mixed dry herbs and spices: salt, black pepper, dried rosemary, and thyme. A wooden-handled knife rests on the left edge of the board. On the right side of the board, a glass measuring cup with brown liquid broth, a white bowl with cream, and a small beige dish holding three slices of butter are placed. A few sprigs of fresh green herbs like thyme and rosemary are scattered around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients come together effortlessly in this recipe, each bringing something special to the table. From the earthy mushrooms to the comforting potatoes, every element plays a vital role in creating a soup that’s hearty and visually inviting.

15 oz (450g) cremini mushrooms: These provide a deep, savory flavor and tender texture, essential for that signature mushroom earthiness.
2 tablespoons butter: Adds richness and helps sauté the vegetables perfectly.
1 onion, chopped: Delivers sweetness and depth once softened.
4 garlic cloves, minced: Infuses a fragrant warmth that enhances all other flavors.
1 teaspoon salt: Balances and brightens the entire dish.
½ teaspoon ground black pepper: Adds a gentle heat and complexity.
1 teaspoon dried thyme: Introduces an aromatic herbal note that pairs beautifully with mushrooms.
1 teaspoon dried rosemary: Lends a piney freshness that adds dimension.
1.5 pounds (700g) russet potatoes, peeled and diced: The creamy base that lends heartiness and thickens the soup naturally.
4-5 cups vegetable broth: The liquid backbone that carries every flavor forward.
1 cup heavy cream: For that finishing touch of smooth, luxurious texture.

How to Make Creamy Mushroom and Potato Soup Recipe

Step 1: Sauté the Mushrooms and Onions

Begin by heating butter in a large soup pot over medium-high heat. Toss in the sliced mushrooms and chopped onions, letting them soften and gently brown for about 5 minutes. This caramelization stage is crucial because it deepens the flavor base, bringing out the mushrooms’ natural umami and the onions’ subtle sweetness. You’ll notice the mushrooms releasing their earthy juices, which is a sign that the flavor foundation is coming together beautifully.

Step 2: Add Aromatics and Seasonings

Stir in the minced garlic, dried thyme, rosemary, salt, and black pepper. These aromatic herbs and spices elevate the dish with fragrant layers that perfectly complement the mushrooms and potatoes. If you want a thicker soup, sprinkle in a tablespoon of all-purpose flour now. Cook everything for another minute until the garlic’s aroma fills the kitchen—this little step builds a cozy warmth that makes the soup irresistible.

Step 3: Add Potatoes and Broth, Then Simmer

Next, add the diced russet potatoes along with 4 cups of vegetable broth to the pot. Bring the mixture to a boil while stirring frequently to prevent sticking. Once boiling, reduce the heat and let it simmer gently for about 20 minutes, or until the potatoes are tender to the fork. This slow simmer allows the potatoes to absorb all the mushroom and herb-infused flavors while softening enough to create that creamy consistency.

Step 4: Blend and Add Cream

When the potatoes are cooked, stir in the heavy cream for richness. Then, carefully ladle about one-third to half of the soup into a high-speed blender and puree until silky smooth. Returning this blended portion to the pot gives you a luxuriously creamy texture that’s still thick and hearty. Taste the soup and adjust seasoning with additional salt and pepper if needed — this is your moment to tailor it perfectly to your palate.

Step 5: Garnish and Serve

Serve the soup piping hot, drizzled with a little extra cream for a pretty swirl. For a final, elegant touch, sprinkle fresh thyme or rosemary on top and, if you reserved a few sautéed mushrooms, add those too. These little details not only enhance the flavor but also make the presentation truly inviting.

How to Serve Creamy Mushroom and Potato Soup Recipe

The image shows a light blue pot filled with soup that has three main visible layers: a clear golden-brown broth base, small diced pale yellow potatoes floating throughout, and medium-sized brown mushroom slices scattered evenly on the top layer along with green herbs sprinkled across the surface. A dark wooden spoon is dipped in the soup, lifting some mushrooms and potatoes. The pot sits on a white marbled surface, with a small white jug holding a creamy liquid to the right and a small white bowl filled with sliced mushrooms below it. A green cloth is placed near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A drizzle of cream on top lends a glossy touch, while fresh herbs such as thyme or rosemary bring a burst of color and a subtle fresh flavor. Crispy sautéed mushrooms make an excellent textural contrast and visually appealing topping, making the soup feel like a special treat.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm garlic toast, perfect for dipping and soaking up every last drop. A light green salad dressed in lemon vinaigrette balances out the richness, making for a well-rounded meal.

Creative Ways to Present

Try serving this soup in rustic bread bowls for a fun, casual twist that doubles as edible tableware. Alternatively, garnish the top with a sprinkle of freshly grated Parmesan or a small dollop of sour cream mixed with chives for a bit of tang and elegance.

Make Ahead and Storage

Storing Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before reheating, as the soup may thicken as it sits. Simply add a splash of broth or water if needed to loosen the texture.

Freezing

You can freeze the Creamy Mushroom and Potato Soup Recipe in portions for up to 2 months. It’s best to freeze before adding the heavy cream to maintain the perfect creaminess upon thawing. When ready to enjoy, thaw overnight in the fridge before reheating and stirring in the cream fresh.

Reheating

Reheat the soup gently on the stovetop over low heat to avoid scorching. Stir frequently and add a little broth or water if the soup seems too thick. Avoid boiling once cream is added, as high heat can cause curdling. Enjoy your soup warm and comforting, just like the first time.

FAQs

Can I use other types of mushrooms in this soup?

Absolutely! While cremini mushrooms offer a great balance of flavor and texture, you can mix in shiitake, button, or portobello mushrooms to add variety and depth.

Is it okay to substitute dairy-free cream?

Yes! For a vegan or dairy-free version, use coconut cream or cashew cream instead of heavy cream. This will keep the soup creamy while accommodating dietary preferences.

Can I make this soup in a slow cooker?

Definitely! After sautéing the mushrooms, onions, and garlic on the stove, transfer everything to a slow cooker with the potatoes and broth. Cook on low for 4-6 hours until potatoes are tender, then blend and add cream before serving.

What if I want a thicker soup?

Adding a tablespoon of flour during the sauté stage helps thicken the soup naturally. Alternatively, using less broth or blending a larger portion of the soup will also give you a denser texture.

How long will this soup keep in the fridge?

This soup stays fresh and delicious for up to 3 days refrigerated. Just be sure to store it in a sealed container to prevent odors from the fridge affecting the flavor.

Final Thoughts

This Creamy Mushroom and Potato Soup Recipe truly hits all the right notes for a soul-satisfying meal that’s both approachable and special. Its rich, savory flavors and velvety texture will keep you coming back bowl after bowl. Trust me, once you try this recipe, it’s going to be a staple in your comfort food collection. So, grab your ingredients, get cozy in the kitchen, and treat yourself to this beautiful, heartwarming soup today!